Spaghetti Squash With Buffalo Shrimp

Hot and spicy is how I like it, and the spaghetti squash makes it all ok.  This recipe calls for Frank’s Red Hot sauce... ORIGINAL only.  Have your fire extinguisher on hand.

Ingredients:

• 10 ounces uncooked shrimp, peeled and deveined
• 2 cloves garlic, crushed
• ¼ teaspoon paprika
• 1/8 teaspoon sea salt
• 1 teaspoon olive oil
• ½ cup chopped onion
• 1 c LITE coconut milk
• 1/3 cup Frank’s RedHot ORIGINAL
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• 3 cups roasted spaghetti squash
• 2 Tablespoons chopped cilantro
• 2 green onions slices thin
• 1 squeeze (teaspoon) fresh lime juice

Directions:

1. 1.      To prepare the Spaghetti Squash cut lengthwise, remove the seeds and sprinkle with ¼ teaspoon of sea salt.  Place face down in a glass baking dish and add about ¼ inch of water.  Bake in a preheated 400 degree oven for about 45 minutes- 1 hour until cooked.  Cool face up and then shred with a fork to get your “spaghetti”.
2. 2.      In a medium bowl toss shrimp with crushed garlic, paprika and 1/8 teaspoon of sea salt.  Allow to marinate for about 15-20 minutes.
3. 3.      In a large skillet over medium heat, sauté he onion in the olive oil until soft.
4. 4.      Add Frank’s REDHOT sauce, coconut milk, garlic powder, onion powder and ¼ teaspoon sea salt.  Turn heat down and simmer for 5 minutes
5. 5.      Add shrimp and 3 cups of cooked spaghetti squash.  Stir thoroughly to coat everything with the sauce and allow to cook for 7-9 minutes until the squash is hot and the shrimp are cooked through.
6. 6.      Remove from heat and add chopped cilantro, scallions and the squeeze of fresh lime

 

Nutrition:  Makes 3 servings, each with around

• 225 calories and
• 20 grams protein

 

Enjoy!

Note: - I keep leftover spaghetti squash in a plastic container in my refrigerator.  It holds nicely.